One can’t have Thanksgiving without cornbread. This recipe comes as a surprise: I picked up a bag of almond meal whilst shopping and decided to try it as a straight substitute for flour in cornbread. Normally, I use some combination of tapioca flour, garbanzo flour, masa, or any of the other GF powders I have lying around.

With almond meal in hand, I surfed up a couple of recipes, and used this one for inspiration. The result? A nice, surprisingly moist, cornbread that was good enough to reheat and enjoy the following day. This one really hit the spot.

Moist, and not too cakey.

Ingredients:

100g (1/2 cup) each of white and yellow cornmeal (could use 200g/1cup of either)

75g (3/4 cup) almond meal

1 tsp. baking powder

1 tsp. salt

2 large eggs

250 ml (1 cup) buttermilk

25g (2-3 tbsp.) honey

85g unsweetened applesauce [NOTE: Recipe calls for: 60g (4 tbsp) unsalted butter, melted and really this should have meant about 70g applesauce, but I had extra to use up.]